The Terroir-Driven Food of Italy

Terroir isn’t just about wine. Chefs in Italy are looking local for their ingredients, from Caffè Cibrèo in Florence to Osteria Disguido in Piedmont.

Fabio Picchi in front of his Caffè Cibrèo in Florence

“Terroir-driven wine” has become synonymous with a high-quality product loaded with the personality of the place (or soil) in which it’s made/grown. But in Italy, terroir is also a key concept behind much of the country’s best cuisine.

Throughout the 1990s and early 2000s, winemakers focused efforts on new techniques and cellar technology to improve their wines. Since then, producers have turned their focus to the vineyards. How and where grapes are grown are now seen as the most important factors in quality winemaking.

The same emphasis on terroir can be said for today’s best Italian cuisine. It starts with select ingredients from distinct areas of the country.